Pesto Yogurt Sauce Recipes
PESTO-YOGURT SAUCE
Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta, or soup. Use it as a sandwich spread or rub under the skin of a whole chicken before roasting.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- In a small bowl, mix together pesto and yogurt. Season with salt and pepper.
Nutrition Facts : Calories 94 g, Fat 8 g, Protein 3 g
CABOT PESTO GREEK YOGURT SAUCE
Try this delicious pesto yogurt sauce recipe for your next party! Made with Cabot cheddar, serve with your favorite crackers & let the compliments pour in!
Provided by Cabot Creamery
Number Of Ingredients 3
Steps:
- COMBINE the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. SLOWLY add the olive oil, with the food processor running on low to medium speed, and blend until the pesto mixture is smooth and well blended.Transfer the pesto to a large bowl and season with the salt and pepper to taste. Stir in the cheeses and then add the yogurt and blend well. Refrigerate for 1 hour before serving. To see more Farmers' Legacy Recipes click here.
PESTO WITH YOGURT
Provided by Al Herron
Categories Condiment/Spread Sauce Garlic No-Cook Quick & Easy Parmesan Basil Walnut Gourmet Arizona
Yield Makes about 1 1/3 cups, enough to sauce 1 pound of pasta
Number Of Ingredients 7
Steps:
- Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.
PESTO YOGURT ROAST CHICKEN
Marinate the chicken in the pesto-yogurt mixture up to one day before roasting.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. On a cutting board, sprinkle 1/4 teaspoon coarse salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a paste. Transfer garlic paste to a large glass bowl and whisk in 1 tablespoon oil, pesto-yogurt sauce, and ground pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour or up to overnight.
- Arrange chicken, skin side up, on a foil and parchment-lined rimmed baking sheet. Bake until skin is crisp, and chicken is cooked through, 25 to 30 minutes.
PASTA WITH PUMPKIN SEED PESTO
Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).
Provided by Genevieve Ko
Categories dinner, lunch, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
- Drop the pasta into the boiling water and cook until al dente.
- While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
- Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.
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